Friday, October 7, 2011

French Friday

Raspberry Apple Galette
I love making galette, probably because I am a crust person when it comes to pie, so when you make galette you have  pie crust on top which  makes it so much tastier. It's like having a double crust pie with less filling, which means you have more crust! Since there are soooo many apples (and some pie crust from the apple pie) I decided to make galette, but because I had already made apple pie, I wanted it to be different, and I thought, why not raspberries, because you don't see raspberry pie that often, so a combo of both would be awesome(and I have frozen raspberries from my garden in the freezer.)

Pie Crust
  • 6 ounces (170g) all-purpose flour
  • 1 stick (100g) unsalted butter
  • 1/2 tablespoon Apple cider vinegar
  • Sprinkle (1/4 tsp) of salt
  • 3or more tablespoons ice cold water

1. Cube the butter and stick it in the freezer for about 1/2 hour.
2. In your food processor place flour,salt and butter and whizz until the mixture looks like crumbs.
3. While your food processor is running add 3 tablespoons of the water and the apple cider vinegar and turn your food processor off when there are walnut-sized clumps of dough. (don't wait until a whole clump of dough forms.
4. Wrap the dough up and refrigerate for 1/2 hour or until you need it.


  • 2-3 apples of your choice
  • 1/2 cup, a handful or how many ever you like raspberries
  • 50g (1/4cup) almonds
  • 40g (1/8cup)honey
  • 1/2 teaspoon cinnamon
Pre-heat your oven to 180C/350F
1. Roll out your pie crust until it is the thickness you want it, around 3 millimeters works perfect.
2. Cover you crust in almonds, then prick the pie crust with a fork.
3. Thinly slice the apples (peeled or unpeeled) and arrange flat on the pie crust leaving about 10 cm of edge empty.(or however much of a fold you want at the end)
4. Top with the raspberries and drizzle on the honey and sprinkle some cinnamon.
5. Now for the galette part of this: Fold over a section of the pie crust, making the crease line up with where the filling stops, turn the galette and repeat. You can have as many or has little folds as you like
6. Bake for 20-25 minutes until the pie crust is golden brown.

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